John Myers
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Cheesecake with Fruit
The perfect cheesecake with fruit recipe with a picture and simple step-by-step instructions.
Shortcrust pastry base
- 300 g Flour
- 200 g Butter
- 100 g Sugar
- 1 Egg
- 1 Pr Salt
Covering
- 1 Glass Cherries
- 1 Can Peaches
- 80 g Butter
- 200 g Sugar
- 3 Egg yolk
- 3 Protein
- 500 g Quark semi-fat
- 300 g Cream cheese double cream setting
- 1 Pr Salt
- 1 Grated lemon peel
- 0,5 Vials Taste of rum
- 1 Custard powder
molding
- 0,25 l Peach juice ..possibly fill up with water
- 1 White cake topping
- 1 Sugar
- ********
- Roasted almond flakes
- Pour cherries and peaches separately and let them drain, collecting the peach juice for the topping !!!
- Knead the ingredients for the shortcrust pastry and chill, then roll out and place in a greased drip pan, forming a small edge
- Beat the egg whites until stiff and set aside
- For the topping, stir the butter with the sugar until frothy, then gradually fold in the egg yolks. Add the quark, cream cheese, salt, lemon zest and pudding powder and stir until creamy. Carefully fold in the egg whites and spread the mixture on the shortcrust pastry base, smooth out.
- Now spread the fruit on the quark topping and bake the cake in a preheated oven at 200 ° C for about 35-40 minutes
- Remove the cake and let it cool down a little
- In the meantime, make the icing according to the instructions on the packet and distribute it on the lukewarm cake
- Finally sprinkle the edge with browned almond flakes
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